Acorn-fed Iberico pluma seasoned with black olives

Prepare the olive seasoning

½ C olive oil

2 Tbsp. black olive tapenade

1½ Tbsp. soy sauce


1½ tsp. smoked paprika

Mix together all ingredients in a blender. Set aside.

Prepare the pluma

7 oz. Aljomar Iberico Pluma

Olive seasoning mix

Trim excess fat from meat and mix with the olive seasoning. Cover and let marinate 5 hours. Remove Pluma and drain.


Sear the Pluma in a skillet, leaving the inside medium rare. Slice and garnish with strands of chili.